Are you ready to elevate your weeknight dinners with a dish that's bursting with flavor and packed with nutrients? Look no further than this Stir Fry Eggplant and Tofu with Garlic and Chilies! In just 25 minutes, you can whip up a vibrant, Asian-inspired meal that combines the silky texture of eggplant with the satisfying crunch of crispy tofu, all brought to life with aromatic garlic and a kick of heat from fresh chilies. Perfect for vegetarians and meat-lovers alike, this recipe will not only tantalize your taste buds but also impress your family and friends. Dive in and discover how easy it is to create a restaurant-quality dish right in your own kitchen!
Ingredients
- 1 medium eggplant, cubed
- 1 block firm tofu, pressed and cubed
- 3 cloves garlic, minced
- 2 red chilies, sliced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- Fresh cilantro for garnish
Instructions
- Start by preparing your ingredients. Cube the medium eggplant into bite-sized pieces and set aside. Press the firm tofu to remove excess moisture, then cut it into cubes. Mince the garlic cloves and slice the red chilies. Have the soy sauce and sesame oil ready for use.
- Heat a large skillet or wok over medium-high heat. Once hot, add the sesame oil, swirling it around to coat the bottom of the pan.
- Add the cubed tofu to the skillet. Cook for about 5-7 minutes, turning occasionally, until the tofu is golden brown and crispy on all sides. Remove the tofu from the skillet and set it aside on a plate.
- In the same skillet, add the minced garlic and sliced red chilies. Stir-fry for about 30 seconds, or until fragrant, being careful not to burn the garlic.
- Add the cubed eggplant to the skillet. Stir-fry for about 5-7 minutes, or until the eggplant is tender and has absorbed the flavors of the garlic and chilies. If needed, you can add a splash of water to help steam the eggplant.
- Once the eggplant is cooked, return the crispy tofu to the skillet. Pour the soy sauce over the mixture and toss everything together gently, ensuring that the tofu and eggplant are well-coated with the sauce.
- Cook for an additional 2-3 minutes, allowing the flavors to meld together. Taste and adjust seasoning if necessary.
- Remove the skillet from heat and transfer the stir-fry to a serving dish. Garnish with fresh cilantro before serving.
- Serve the stir fry hot over steamed rice or noodles, and enjoy your delicious Stir Fry Eggplant and Tofu with Garlic and Chilies!
Tips
- Press the Tofu Well: To achieve that perfect crispy texture, make sure to press the tofu adequately to remove excess moisture. This will help it brown nicely in the skillet.
- Use a Hot Pan: Ensure your skillet or wok is hot before adding the sesame oil. This will help to sear the tofu quickly, giving it a delightful crunch.
- Monitor Garlic Carefully: Garlic can burn quickly, so keep a close eye on it while stir-frying. As soon as it becomes fragrant, it’s time to add the eggplant!
- Adjust Spice Levels: If you prefer a milder dish, you can reduce the number of chilies or remove the seeds. Conversely, add more chilies for an extra kick!
- Experiment with Veggies: Feel free to add other vegetables like bell peppers or snap peas for added color and nutrition. Just adjust the cooking time accordingly.
- Serve with a Side: This stir-fry pairs beautifully with steamed rice or noodles, making it a complete meal that’s both satisfying and delicious.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 12g
Protein: 14g
Fat: 10g
Saturated Fat: 2g
Cholesterol: 0mg
